Monday, October 12, 2009

Pot Pies just like mom used to defrost

Growing up with two working parents meant some meals were going to come from the frozen aisle. One of my favorite frozen meals were the Swanson Pot Pies.The thought of the one of those pies now a days bring about memories of the flaky crust and the stew of vegetables and bits of processed meat. Now that I have realized just how easy something like this is re-created vegan, I laugh at the childhood memories of waiting for the microwave to serve up these sub-par pies.

POT PIES

Adapted from "Cooking With Seitan"


STEW
  • 3 cups Seitan cubes 1/2-1 inch
  • 2 cups Carrots diced
  • 2 cups Onions diced
  • 3 Celery stalks diced
  • 2 cups Soycutash from Trader Joes
  • 1 cup Mushrooms
  • 4 cups water
  • 1 Bay Leaf
  • 1 tsp Thyme
  • 1 tsp Pepper
  • 3 TBsp Arrow Root mixed with 1/4 water
  • 1/4 cup Soy Sauce
  • 1 TBsp Mirin
  • Salt to taste
PASTRY DOUGH
  • 2 cups Whole Wheat Flour
  • 2 cups Unbleached White Flour
  • 1/2 salt
  • 2 tsp Baking Powder
  • 3/4 cup Canola Oil
  • 3/4- 1 cup water
  1. Saute carrots, onions, celery, mushrooms, and seitan in a large pot till vegetables begin to soften.
  2. Add water and spices, bring to a boil.
  3. Reduce heat to simmer and add starch water mixture stirring constantly till thick.
  4. Add Soy Sauce, Mirin, and Soycutash and remove from heat.
  5. While stew is cooling, mix the the dry ingredients for the dough well.
  6. Add oil and 3/4 cup of water to the dry mix and knead dough adding water 1 Tbsp at a time till dough is firm.
  7. To make the pies this is where you can be creative, I used a muffin tin to make mini pot pies for my lunch box. Cut the dough and roll into golf ball sized pieces. Roll out on a floured surface to the size of the muffin tins. Spray the tin with cooking spray for easy release. Ladle the stew into each pie and roll out the tops. With a fork pinch all the way around the pies and give each one a few pokes on top.
  8. In a preheated oven at 375 degrees bake the pies for 30 minutes until browned and crispy on top. Scoop out the pies and allow to cool on a wire rack.
  9. Enjoy!

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